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Roasted vegetable medley with rosemary, garlic and lemon

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Roasted vegetable medley with rosemary, garlic and lemon
Bite-sized pieces of roasted butternut squash, potatoes, carrots and red onions seasoned with rosemary, garlic and lemon.

6 tablespoons extra virgin olive oil

1 tablespoon lemon juice
1 teaspoon finely chopped lemon zest
4 garlic cloves—finely chopped
1½ teaspoons dried rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
28 oz (800g) peeled potatoes (floury potatoes such as Russet or Idaho are best)—cut into bite-size pieces
24 oz (700g) peeled butternut squash—cut into bite-size pieces
2 carrots—peeled and cut into thick rounds

1 red onion—cut into 8 wedges


PREHEAT the oven to 425ºF/220ºC. PLACE the oil, lemon juice and zest, garlic, rosemary, salt and pepper in a screw-top jar and shake to combine. TOSS ¾ of the mixture with the vegetables in a large bowl until well coated. TRANSFER the vegetables to a large baking dish lined with baking paper. BAKE for 50 minutes, tossing half way through. REMOVE from the oven, add the reserved oil-lemon mixture to the baking dish, and toss with the roasted vegetables until combined.



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